and
Anchoves together, and pour it on the fish, squeezing a little Orange
and Lemon upon it.

_To dresse Oysters._

Take Oysters and open them, and save the Liquor, and when you have
opened so many as you please, adde to this Liquor, some White-wine,
wherein you must wash your Oysters one by one very clean, and lay them
in another Dish; then strain to them that mixed wine and Liquor wherein
they were washed, adding a little more Wine to them with an Onion
divided with some Salt and Pepper, so done, cover the Dish and stew them
till they be more then halfe done; then take them and the Liquor, and
pour it in to a Frying-Pan, wherein they must fry a pretty while, then
put into them a good peice of sweet butter, and fry them therein so much
longer; in the mean time you must have beaten the yolks of some Eggs, as
four or five to a quart of Oysters; These Eggs must be beaten with some
Vinegar, wherein you must put some minced Parsly and Nutmeg finely
scraped, and put therein the Oysters in the Pan, which must still be
kept stirring least the Liquor make the Eggs curddle, let this all have
a good warme on the fire, and serve it up.

_To dresse Flounders._

Flea of the black skin, and scowre the Fish over on that side with a
Knife, lay them in a dish, and poure on them some Vinegar, and strew
good store of Salt, let them lie for halfe an houre; in the mean time
set on the fire some water with a little White-Wine, Garlick, and sweet
Herbs as you please, putting into it the Vinegar and Salt wherein they
lay, when it boyles put in the biggest fish, then the next till all be
in; when they are boyled, take them out and drain them very well, then
draw some sweet butter thick, and mix with it some Anchoves shred small,
which being dissolved in the Butter, poure it on the fish, strewing a
little sliced Nutmeg, and minced Oranges and Barberries.

_To dresse Snails._

Take Snailes, and put them in a Kettle of water, and let them boyle a
little, then take them out, and shake them out of the shels into a
Bason; then take some Salt and scoure them very well, and wash them in
warme water, untill you find the slime cleane gone from them; then put
them into a Cullender and let them draine well, then mince some sweet
hearbs, and put them into a Dish with a little Pepper and Sallet-Oyle
together, then let them stand an hour or two; then wash the shels very
well and dry them, and put into every shell a Snail, and fill up the
shell w